Pistachio-studded Lamb with Peaches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 652 cal. | (31 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 37.8 mg | (315 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,551 mg | (39 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 717 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 small Leg of lamb (1.5 kg or approximately 3 lbs)
- salt (and)
- freshly ground peppers
- 2 Tbsps olive oil
- 250 milliliters dry white wine
- 5 ripe, firm Peaches
- 2 Tbsps Shelled pistachio
- 3 sprigs fresh rosemary
- 1 dried chili pepper
Preparation steps
Trim the fat from the meat, leaving a thin layer and rub with salt and pepper. If needed, bind with kitchen string. Pierce the flesh with a sharp, pointed knife and press the pistachios into the small holes.
Heat the oil in a suitable roasting pan and sear the lamb leg on all sides. Deglaze with the wine, simmer briefly while stirring, then bake in a preheated oven (170°C) (approximately 350°F) for about 1 1/2 hour, occasionally basting.
Peel, rinse and quarter the potatoes.
Rinse the rosemary. Shake dry and pluck the needles.
Rinse and halve the peaches, remove the pits and place rosemary in the holes.
Spread the peaches around the lamb. Sprinkle the meat with some rosemary and chile to taste, then bake for another 15-20 minutes.
To serve, arrange the lamb on a platter, surrounded by the peaches.
